Best 5 Skinny Green Bean And Edamame Salad Recipes

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**Savor the Delightful Medley of Skinny Green Bean and Edamame Salad Recipes**

Indulge in a symphony of flavors with our tantalizing collection of skinny green bean and edamame salad recipes. These culinary creations are a delightful blend of nutrition and taste, featuring vibrant green beans, succulent edamame, and an array of fresh ingredients. Whether you seek a light and refreshing side dish or a satisfying vegetarian main course, our diverse selection of recipes caters to every palate. From classic preparations to innovative flavor combinations, embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EDAMAME BEAN SALAD



Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories     Salad     Beans     Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  • Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

SKINNY GREEN BEAN AND EDAMAME SALAD



Skinny Green Bean and Edamame Salad image

81% less sat fat • 100% less cholesterol than the original recipe. Edamame are sweet, delicious green soybeans. They add plenty of high-quality protein to this meatless main-dish salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/4 cup lightly packed fresh basil leaves
2 bags (12 oz) frozen whole green beans
2 bags (10 oz) Cascadian Farm™ Organic frozen shelled edamame
1/3 cup reduced-fat feta cheese
1 container (6 oz) fat-free Greek yogurt
2 tablespoons snipped fresh basil
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups yellow cherry tomatoes, halved
12 slices crusty country bread, toasted
Fresh basil leaves

Steps:

  • Prepare balsamic dressing by combining the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves in a blender. Blend until smooth.
  • Prepare green beans and edamame according to package directions. Drain; combine in a large bowl. Cool to room temperature, then add tomatoes. Drizzle with half of the dressing; toss gently to coat.
  • Meanwhile, in a small bowl, combine feta cheese and yogurt; use a fork to mash into paste. Add basil and garlic; mash to blend. Season with half of the salt and half of the pepper. Set aside.
  • Spread feta mixture on bread slices. Place slices on serving plates. Mound green bean mixture on top of bread slices. Drizzle with remaining dressing and season with remaining salt and pepper. Sprinkle with basil leaves.

Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g, TransFat 0 g

THREE-BEAN SALAD



Three-Bean Salad image

Categories     Bean     Citrus     Garlic     Herb     Onion     Vegetable     Side     Quick & Easy     Spice     Celery     Vegan     Cilantro     Gourmet     Sugar Conscious

Yield Makes 6 (side dish) servings

Number Of Ingredients 12

1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
  • Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
  • Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

EDAMAME-BLACK BEAN SALAD



Edamame-Black Bean Salad image

Relish this balsamic vinaigrette flavored edamame, Progresso® black beans and veggie salad - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 5

Number Of Ingredients 9

1 bag (12 oz) frozen shelled edamame
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 medium plum (Roma) tomatoes, chopped
1 medium bell pepper, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro or flat-leaf parsley
1/2 cup balsamic vinaigrette dressing
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Steps:

  • In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.
  • In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

  • Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  • Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
  • Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

Tips:

  • Choose fresh, crisp green beans. Look for beans that are a deep green color and snap easily when you bend them.
  • Blanch the green beans briefly. This will help them retain their bright green color and crisp texture.
  • Use a variety of other vegetables. This salad is a great way to use up leftover vegetables. Try adding broccoli, snap peas, carrots, or bell peppers.
  • Use a light dressing. A simple vinaigrette or lemon-tahini dressing is a good choice for this salad.
  • Serve the salad immediately. This salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

This skinny green bean and edamame salad is a healthy and delicious side dish that is perfect for any occasion. It is packed with fresh vegetables and a light dressing, making it a great choice for a healthy lunch or dinner.

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